I saw this lovely recipe in the blog of Dominique: Cuisine Plurielle. I made some modifications to it to simplify the process and adapt to Thermomix. It’s a fresh, creamy and sweet tart, which can be declined with any fruits you like.
Source: Cuisine Plurielle
140g butter, cut in chunks
75g granulated sugar
25g ground almond
1 pinch salt
250g plain flour
1 lemon (zest and juice, about 35 to 45g of juice)
75g granulated sugar
50g unsalted butter
Confit of Rhubarb
1 stick of rhubarb
- Make the sweet pastry: put the sugar in the TM bowl and mix 10 sec/speed 10 to make icing sugar.
- Add the butter to the TM bowl and mix 5 sec/speed 6 until combined and creamy.
- Add the egg and ground almond and mix for 5 sec/speed 5. Scrape down the sides with the spatula.
- Add the pinch of salt and a third of the flour and mix 3 sec/speed 4. Scrape down the sides with the spatula.
- Add the second third and mix 3 sec/speed 4. Scrape down the sides with the spatula.
- Repeat with the last third and finish with the spatula if some flour is left on the sides.
- Place a large rectangle of cling film on the worktop. Tip out the dough on the cling film. Put a second large rectangle of cling film on top, gathering the dough together into a ball.
- Roll the dough between the 2 sheets of cling film.
- Put on a tray and freeze for 20 minutes.
- Meanwhile, make the lemon curd: Grind the lemon zest and sugar 20 sec/speed 10.
- Add the eggs, butter and lemon juice. Mix 10 sec/speed 6.
- Scrape down the sides of the bowl with the spatula. Cook 4 min/80C/speed 4. If it hasn’t thickened enough, continue to cook for 1 to 2 minutes more. Spoon out into sterilised jars and cover with sterilised lids. Leave to cool at room temperature.
- Take the pastry out of the freezer and cut out rounds with a cookie cutter. Put into buttered and floured moulds and bake blind for 15 minutes at 180C.
- Finally, make the confit rhubarb: Cut a stick of rhubarb into 5cm chunks, then cut each lengthwise into 4 to 6 little sticks, depending on the size of the rhubarb.
- Put the sugar and water into a saucepan. Bring to the boil and add the sticks of rhubarb.
- Gently simmer for 20 minutes, the syrup will have thickened and the rhubarb will become transluscent.
- To finish the dish, mix the same weight of lemon curd and mascarpone together (about 200g of each for 12 tartlets).
- Spoon into the tartlet cases and arrange the sticks of confit rhubarb on top.
- You can also use fresh raspberries instead of rhubarb.